Heat a large pan with olive oil, add chickpeas and season with Moroccan spice. Cook on high heat until slightly toasted and charred, then remove from heat and set aside.
Line naan on baking sheets and spread prepared harissa paste thin and evenly across them, then add the shredded cheese, toasted chickpeas, olives, onion, and red peppers.
Bake for 11 minutes or until naan is crispy and cheese is melted.
Tips
Try a breakfast harissa pizza by using scrambled egg and roasted red peppers!
